Food and Recipes Veggies Brussel Sprouts Traditional Quick-Pickled Brussels Sprouts Recipe 4.0 (2) 2 Reviews Chefs all across the South are putting up jars of local produce, lining their larders and dining room shelves with interesting twists on pickles. You too can have a little jar of big Brussels sprout flavor for snacking, sandwiches, or skewered to garnish a spicy Bloody Mary. Chef and cookbook author Virginia Willis created this easy pickled Brussels sprouts recipe flavored with black peppercorns, mustard seeds, garlic, a bay leaf, and a pinch of crushed red pepper. The pickles are made in the refrigerator, so no water bath is needed. After four days of pickling, the Brussels sprouts turn tangy, bright, pungent, and are ready to eat. Serve them alongside a bloody Mary, on a meat and cheese platter, or with rich meats such as roast pork. This recipe makes a small batch of pickles but you can easily scale up the recipe if you want to make a larger amount. They will keep, covered, in the refrigerator for up to one month. Go ahead, give your Brussels sprouts a little bite. By Virginia Willis Virginia Willis Virginia Willis is a Food Network Kitchen chef and James Beard award-winning cookbook author. Her first cookbook, Bon Appetit, Y'all premiered in 2008 and since then, she's developed a stellar reputation for chef-inspired recipes for home cooks. She is has been featured in the NY Times, Washington Post, People Magazine, and USA Today. Fans love her knack for giving classic French dishes a down-home feel and reimagining Southern favorites. Beginning in 2019 she lost 65 pounds and has kept it off for well over a year. In 2022, her health journey was documented in Eating Well magazine as a weight loss success story. Virginia has embraced her new outlook on life and has become a cheerleader for those wanting to make their own life changes, "If a French-trained Southern chef can do it, you can, too!" Southern Living's editorial guidelines Published on December 5, 2016 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 15 mins Total Time: 4 days 15 mins Yield: Serves 4 (serving size: 1/4 cup) Ingredients 10 trimmed and halved Brussels sprouts 3/4 cup water 1/4 cup white vinegar 1 teaspoon coarse kosher salt 10 black peppercorns 1/4 teaspoon yellow mustard seeds 1 sliced garlic clove 1 Pinch of crushed red pepper 1 fresh bay leaf Directions Cook 10 trimmed and halved Brussels sprouts in a large stockpot of boiling water until bright green, about 5 minutes. Drain and rinse under cold running water. Bring 3/4 cup water, 1/4 cup white vinegar, and 1 tsp. coarse kosher salt to a simmer in stockpot over medium; simmer until salt dissolves. Combine 10 black peppercorns, 1/4 tsp. yellow mustard seeds, 1 sliced garlic clove, a pinch of crushed red pepper, and 1 fresh bay leaf in a sterilized pint jar. Place Brussels sprouts in jar; add hot vinegar mixture. (You may have some leftover liquid.) Cool to room temperature. Cover with lid, and chill 4 days or up to 2 weeks before serving. Store covered in refrigerator up to 1 month. Rate it Print